One-Pot Arroz con Pollo with Bell Peppers and Cilantro

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting Puerto Rican one-pot meal featuring tender chicken, rice, and vegetables simmered in a savory tomato broth with fresh herbs. This puerto rican-inspired one pot ready in about 50 minutes pairs bone-in, skin-on chicken thighs, chicken broth, white rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Puerto Rican cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 1 lb bone-in, skin-on chicken thighs dry and season with salt and pepper. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Sear chicken skin-side down for 6 minutes until golden brown, then flip and cook for 4 more minutes. Remove chicken and set aside.
  2. Step 2: Add 1/2 diced yellow onion and 1/2 diced red bell pepper to the pot. Sauté for 3 minutes until softened. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Add 1 cup white rice, 1 1/2 cups chicken broth, 1/2 cup tomato sauce, 1/2 tsp cumin, and 1/4 tsp saffron threads. Stir to combine, then return chicken to the pot, skin-side up.
  4. Step 4: Bring to a gentle boil, cover, and reduce heat to low. Simmer for 25 minutes until rice is tender and liquid is absorbed. Remove chicken, flake meat from bones, and stir back into the rice. Stir in 2 tbsp chopped cilantro before serving.

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Frequently asked questions

How long does One-Pot Arroz con Pollo with Bell Peppers and Cilantro take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pot Arroz con Pollo with Bell Peppers and Cilantro?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken broth from drying out.

Can I substitute ingredients in One-Pot Arroz con Pollo with Bell Peppers and Cilantro?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pot Arroz con Pollo with Bell Peppers and Cilantro for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One-Pot Arroz con Pollo with Bell Peppers and Cilantro?

Puerto Rican one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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